Just like you, hot on the outside and cold on the inside
A dome of three ice creams on a chocolate brownie base, wrapped in toasted Swiss meringue. Most of the time is freezing, so build it the day before and just do the meringue and torching at the last minute. Stay calm, work fast, and keep everything colder than you think it needs to be.
The challenge
- Perfect ice cream layer
- Swiss meringue without deflating
- Torching without melting ice cream
- Structural engineering and timing
American dessert that's essentially a race against thermodynamics. Cake gets baked and cooled, ice cream softens just enough to spread in an even layer, then everything goes back into the freezer to set rock-solid.
The torching is pure anxiety: you need to brown the meringue with a blowtorch or under a screaming-hot broiler without melting the ice cream inside, which physics says shouldn't work but somehow does if you're fast enough. Get the timing wrong at any stage and you'll be serving either frozen meringue soup or a melted disappointment that looked perfect 30 seconds ago.
Prep: 1 hour (plus at least 6 hours freezing) Β Β·Β Cook: 30 minutes
Ingredients
For the ice cream dome
- 500 ml (2 cups) pistachio ice cream
- 500 ml (2 cups) vanilla or mango ice cream
- 500 ml (2 cups) raspberry sorbet or strawberry ice cream
For the brownie base
- 115 g (1/2 cup) butter
- 100 g (3.5 oz) dark chocolate (60-70%), chopped
- 150 g (3/4 cup) caster (superfine) sugar
- 2 large eggs
- 60 g (1/2 cup) plain (all-purpose) flour
- 20 g (3 tbsp) cocoa powder and a pinch of salt
- 80 g (2/3 cup) fresh raspberries
For the Swiss meringue
- 4 large egg whites (about 140 g / 5 oz)
- 250 g (1 1/4 cups) caster (superfine) sugar
- 1/4 tsp cream of tartar and 1 tsp vanilla extract
Method
- Line the bowlLine a 2 litre (8 cup) bowl about 20 cm (8 in) across with cling film, leaving plenty of overhang. Put it in the freezer for 15 minutes.
- Layer the ice creamSoften the pistachio ice cream at room temperature for 10 minutes until spreadable but not melted. Spread it in an even layer over the base of the bowl, smooth the top and freeze for 45 minutes until firm. Repeat with the vanilla, then the sorbet, freezing between each layer. Cover and freeze for at least 4 hours or overnight.
- Bake the brownieHeat the oven to 180Β°C / 350Β°F (160Β°C fan) and line a 23 cm (9 in) round tin. Melt the butter and chocolate together, whisk in the sugar, then the eggs one at a time. Fold in the flour, cocoa and salt, then the raspberries. Bake for 20-22 minutes until just set. Cool completely in the tin, then chill.
- Assemble and deep-freezeTrim the brownie to the same diameter as the bowl's rim if needed. Press it onto the flat ice cream surface, cover and freeze for at least 2 hours until the whole thing is rock-solid. It must be frozen hard before the meringue goes on.
- Make the Swiss meringuePut the egg whites, sugar and cream of tartar in a heatproof bowl over a pan of barely simmering water (not touching it). Whisk constantly for 4-5 minutes until the sugar dissolves completely and the mix reaches 70Β°C / 160Β°F. Rub a little between your fingers; it shouldn't feel gritty.
- Whip to stiff peaksTransfer to a stand mixer and whip on high for 6-8 minutes until thick, glossy, stiff and cooled to room temperature. Beat in the vanilla. Use straight away; don't let it sit and deflate.
- UnmouldTurn the dome out onto a heatproof serving plate or board, brownie-side down, and peel off the cling film. Work quickly from here.
- Cover in meringueSpread the meringue over the whole dome in a thick layer at least 2 cm (3/4 in) deep, sealing it right down to the plate with no gaps; that layer is the insulation. Swirl with the back of a spoon to create peaks that will catch the flame.
- Torch fastHolding a blowtorch about 8 cm (3 in) away, keep it moving constantly and toast the peaks until golden with darker tips, about 1-2 minutes in total. No torch? Put it on a tray under the grill (broiler) at its highest setting for 1-2 minutes, watching every second.
- Slice and serveServe right away. Cut into wedges with a large knife dipped in hot water and wiped dry between slices.
- Torch it at the tableFor full drama, pour warm rum over the meringue, turn off the lights and set it alight at the table. Then remind everyone that, like you, it's hot on the outside and cold on the inside. Bring a fire blanket.
Tips from the trenches
- Make sure the dome is frozen rock-solid; even slightly soft ice cream will melt under the meringue.
- Swiss meringue is more stable than French; heating it to 70Β°C / 160Β°F also makes it safe to eat.
- Seal the meringue all the way to the base; any gap lets heat in and ice cream out.
- Once meringued, you can return it to the freezer for up to 2 hours and torch just before serving.
βAll you need is love. But a little chocolate now and then doesn't hurt.ββ Charles M. Shulz
